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Chinese-Style Curry Chicken (no coconut milk)
A stir-fried chicken in an 80s Chinese restaurant style, flavored with turmeric, curry powder and paprika, thickened with potato starch. Simple, quick and made with ingredients available at the supermarket, served with white rice.
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Cost Breakdown
Critical Success Points
- • Marinate the chicken (15 min) for tender and flavorful meat.
- • Prepare the sauce without lumps by dissolving the starch first.
- • Thicken the sauce properly: do not let it sit too long or it will become too firm.
Safety Warnings
- • Be careful with hot oil to avoid splatters.
- • Use a sharp knife to avoid slipping.
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